Tag Archives: Chef Kate McAloon

Chocolate & Coconut Torte with Chocolate Rose Glaze by Chef Kate

BLOG Post Chef Kate Chocolate & Coconut Torte with Chocolate Rose Glaze

This torte is a favourite of Miranda’s and I made it live on Australian TV for the wonderful morning show, Today with Lisa Wilkinson and Karl Stefanovic. We all love sweet treats, and these are not only delicious, but they are made with nutritious, healthy ingredients that make eating them a guilt-free pleasure. The ingredient list is a bit long and so is the method, but it is really easy to put these together and you’ll be really happy you took the extra time when you taste them!

I’ve update this recipe since the show to include one of my all-time favourite Young Living Culinary Oils…ROSE!It’s beautiful used in deserts and drinks, but a little goes a long way so start with 1 drop and add a little more if desired.

NOTE The chocolate rose glaze is so good that you will probably want to double the recipe. It’s great for dipping fruit in and also makes a really nice, warm topping for ice cream or stirred into yoghurt.
For a special dessert, place a piece of the torte base in a bowl or ‘fancy’ glass and top with ice cream or coconut ice cream and a little warm chocolate rose glaze, a few toasted walnuts, toasted coconut, and organic rose petals or fresh petals.

SERVES 8 –10

PREP TIME 20 minutes

BAKING TIME 15 minutes

Torte Base Ingredients

  • 2½ cups coarsely ground walnuts
  • 2½ cups coarsely ground, shredded, or desiccated coconut
  • ½ cup honey or coconut syrup
  • ¼ cup melted coconut oil
  • ½ tsp sea salt (to taste)
  • 1 tsp vanilla extract
  • Chocolate Rose Glaze Ingredients

  • 1 cup raw cacao powder
  • ½ cup honey
  • ¼ cup melted coconut oil
  • 2 tbsp coconut milk
  • 1 – 2 drops of Young Living Rose Oil (to taste)
  • Topping Ingredients

  • ¼ cup toasted, shredded, or desiccated coconut
  • ½ cup chopped toasted walnuts
  • Organic dried rose petals (optional)
  • Method
    1.        Preheat oven to 350F/180C and prepare a medium-sized rectangular baking pan by generously rubbing with coconut oil or lining with baking paper. You can also use a round pie dish, spring form pan (lined with baking paper), or several individual little baking dishes.

    2.        In a large mixing bowl or electric mixer, combine all torte base ingredients together well. Then evenly press the mixture into the prepared pan, place in the oven, and bake for approx. 15 minutes or until golden brown and you start to smell toasted coconut. Be careful not to burn. You may need to cover the pan with foil for the last few minutes. Remove from the oven and let cool for 15 minutes.

    3.        Meanwhile, make the chocolate glaze while the torte base is baking. Place the honey, coconut oil, and coconut milk in a medium-sized pan on medium heat and cook while stirring continually until everything is combined, melted, and very warm, but not boiling.

    4.        Remove from heat and whisk in the cacao powder. Continue stirring until the mixture is well combined and silky smooth. Then add the Young Living Rose Oil and whisk to combine. The glaze needs to be warm to spread on the torte.

    5.        When the torte has cooled, spread the warm Chocolate Rose Glaze all over the top of the torte and smooth a little. Then evenly sprinkle with toasted coconut, toasted walnuts, and dried rose petals.

    6.        Refrigerate for at least 30 minutes to set the chocolate or serve immediately while the glaze is still warm. Cut into pieces before serving. Place in an airtight container and refrigerate for up to 5 days or freeze for up to 1 month; just thaw before serving.

    Sending ‘The Flavour of Joy’
    Chef Kate
    www.chefkate.me

    Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind and spirit. You can purchase the new book from www.theflavourofjoy.com

    Read More >

Nutty Quinoa Pilaf by Chef Kate

nutty-quinoa-pilaf-tp-ok-kora-blog-1

This flavourful, crunchy pilaf is wonderful served as a side dish and with curries. You can add other finely chopped or grated sautéed veggies like zucchini, carrots, and sweet potato if you like. I usually make a large batch of quinoa at the beginning of the week to use in recipes all week long. It’s great to have on hand to add to soups and salads.

NOTE For this recipe you’ll need 4 cups of cooked quinoa. You will need 2 cups uncooked quinoa, 4 cups of water, and a little salt. Try using assorted colours of quinoa. You can find them at your health food store.

MAKES approx.6 generous cups

PREP TIME 15–20 minutes

COOKING TIME 15 minutes (add 20 minutes if cooking quinoa)

Ingredients

  • 4 cups cooked quinoa
  • 2 tbsp coconut oil, ghee, or butter
  • ½ cup each finely chopped onion and red bell pepper (capsicum)
  • 4 tbsp mixed finely chopped parsley, mint, and cilantro (coriander)
  • ½ cup shredded or desiccated coconut
  • ¼ cup each pumpkin seeds, sunflower seeds, and sultanas
  • 2 tbsp maple syrup or honey (to taste)
  • 1 tsp sea salt (to taste)
  • Freshly ground pepper (to taste)
  • ½ cup pomegranate seeds or goji berries (optional)
  • Method
    1. In a large sauté pan or pot, heat the oil over medium/high and add the veggies and herbs and cook while stirring for approx. 3 minutes or until tender. Then add the shredded or desiccated coconut, seeds, and sultanas, and continue cooking while stirring for 2 minutes.
    2. Add the cooked quinoa, maple syrup, salt, and pepper and reduce the heat to medium. Cook while stirring until the quinoa is heated through, and remove from heat. You may need to add a little more oil or a little water while you are cooking so it does not stick or burn.
    3. Check for seasoning and add a little more salt and pepper if desired. Sprinkle with pomegranate seeds or goji berries, microgreens, and fresh herbs. Serve hot or chill and serve as a cold dish.

    Sending ‘The Flavour of Joy’
    Chef Kate
    www.chefkate.me

    Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind and spirit. You can purchase the new book from www.theflavourofjoy.com

    Read More >

Chef Kate’s Roasted Vegetables with Sea Salt and Thyme

Chef Kate - Roasted Vegetables with Sea Salt and Thyme (1)

These roasted veggies are great served with roasted chicken or fish. My clients and friends request that I make them often! They are also great chilled for salad the next day. The coconut oil adds delightful flavour along with the thyme and sea salt.

NOTE: Leaving the skin on the onion helps to hold it together while roasting. Do not eat the onion skin!

SERVES: 4 – 6

PREP TIME: 15 minutes

ROASTING TIME: 45 – 55 minutes


Ingredients

  • 4 medium carrots, peeled
  • 2 parsnips, peeled and cut in half lengthwise
  • 1 medium sweet potato
  • 1 potato, cut in thick lengthwise pieces
  • 1 large red or white onion
  • 2 tbsp melted coconut oil
  • A few sprigs of fresh thyme and/or rosemary or dried leaves
  • Sea salt or Himalayan (to taste)
  • Freshly ground pepper (to taste)
  • NOTE: You can use any combination of the veggies you like. Here are a few suggestions to get you started in addition to the ones in the recipe; beets (beet root), turnips, rutabagas, eggplant, zucchini, capsicum (bell peppers), pumpkin and squash (cut pumpkin or squash in thick slices). You’ll need enough veggies to cover a large baking tray, but don’t crowd them so they roast properly or make enough for 2 baking trays so you have leftovers.

    TIP: You can cut the veggies anyway you like, but they need to be similar sizes so they all finish cooking at the same time. Whole garlic pieces with their skin on also work really well and add lots of flavour. Try sprinkling with a little coconut sugar over them about 10 minutes before the veggies are finished roasting. Yum!


    Method
    1. Preheat your oven to 350F/180C and prepare a large baking sheet by lining your tray with baking paper.

    2. Prep your vegetables by peeling the ones that need it and then cut them lengthwise in half or in 4 pieces if they are large. If you can find baby carrots then leave them whole and trim their tops a little. Leave the skin on the onion and cut in 4 – 8 pieces lengthwise.

    3. Once the veggies are prepped place them in a large bowl and heat the coconut oil. Pour the coconut oil over the veggies, sprinkle with salt, pepper and a few sprigs of thyme and/or rosemary gently mix to coat well. You can also use other herbs and spices like cinnamon and cumin if you like.

    4. Place the veggies on the baking tray and spread them around to allow them to cook evenly. Put them in the oven and roast for about 45 – 55 minutes or until they are cooked through and golden.

    TIP: You can place the tray under the broiler for the last 1 – 2 minutes of roasting to brown them a bit more if needed, but be careful not to burn them.

    5. Remove from the oven and sprinkle with a little more salt and pepper and serve immediately or allow to cool and serve at room temperature or chilled the next day. They will keep for up to 4 days refrigerated.



    I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year sign up www.chefkate.me to be notified and we’ll be sharing about it here on the blog too.

    Sending ‘The Flavour of Joy’

    Chef Kate
    www.chefkate.me

    Read More >